{"id":6715349106797,"title":"Fermentis SafCide AC-4 - 5 g Sachet","handle":"fermentis-safcide-ac-4-5-g-sachet","description":"\u003cdiv\u003eThe best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.\u003cbr\u003e\u003cbr\u003eDOSAGE\u003cbr\u003e\u003cbr\u003e– 10 to 20 g\/hl for first fermentation\u003cbr\u003e\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003cbr\u003e\u003cbr\u003eUSAGE\u003cbr\u003e\u003cbr\u003eFor sweet and dry ciders even under difficult fermentation conditions.\u003cbr\u003e\u003cbr\u003eSHELF LIFE\u003cbr\u003e\u003cbr\u003e4 years from production date.\u003cbr\u003e\u003cbr\u003eREHYDRATION PROCEDURE\u003cbr\u003e\u003cbr\u003eDirect inoculation:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003cbr\u003e\u003cbr\u003eWith prior rehydration:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003cbr\u003e\u003cbr\u003eTECHNICAL CHARACTERISTICS\u003cbr\u003e\u003cbr\u003e– Excellent settlement strength even with its sensitive to killer phenotype\u003cbr\u003e\u003cbr\u003e– Fast kinetic\u003cbr\u003e\u003cbr\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003cbr\u003e\u003cbr\u003e– Low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7 – 0.8\u003cbr\u003e\u003cbr\u003e– Very good assimilation of fructose\u003cbr\u003e\u003cbr\u003e– Maximum initial SO2 level recommended: 75mg\/L\u003cbr\u003e\u003cbr\u003e– Very low malic acid consumption (less than 0.4 g\/L)\u003cbr\u003e\u003cbr\u003e– Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters\u003c\/div\u003e","published_at":"2022-01-20T20:09:09-07:00","created_at":"2022-01-20T20:09:09-07:00","vendor":"Fermentis","type":"Brewing Ingredients Yeast","tags":["Fermentis","Yeast"],"price":595,"price_min":595,"price_max":595,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39804545597549,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fermentis SafCide AC-4 - 5 g Sachet","public_title":null,"options":["Default Title"],"price":595,"weight":14,"compare_at_price":null,"inventory_quantity":4,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/0004673_fermentis-safcider-ac-4-5g.png?v=1642734635"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/0004673_fermentis-safcider-ac-4-5g.png?v=1642734635","options":["Title"],"media":[{"alt":null,"id":21048011915373,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1500,"width":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/0004673_fermentis-safcider-ac-4-5g.png?v=1642734635"},"aspect_ratio":1.0,"height":1500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/0004673_fermentis-safcider-ac-4-5g.png?v=1642734635","width":1500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv\u003eThe best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.\u003cbr\u003e\u003cbr\u003eDOSAGE\u003cbr\u003e\u003cbr\u003e– 10 to 20 g\/hl for first fermentation\u003cbr\u003e\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003cbr\u003e\u003cbr\u003eUSAGE\u003cbr\u003e\u003cbr\u003eFor sweet and dry ciders even under difficult fermentation conditions.\u003cbr\u003e\u003cbr\u003eSHELF LIFE\u003cbr\u003e\u003cbr\u003e4 years from production date.\u003cbr\u003e\u003cbr\u003eREHYDRATION PROCEDURE\u003cbr\u003e\u003cbr\u003eDirect inoculation:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003cbr\u003e\u003cbr\u003eWith prior rehydration:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003cbr\u003e\u003cbr\u003eTECHNICAL CHARACTERISTICS\u003cbr\u003e\u003cbr\u003e– Excellent settlement strength even with its sensitive to killer phenotype\u003cbr\u003e\u003cbr\u003e– Fast kinetic\u003cbr\u003e\u003cbr\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003cbr\u003e\u003cbr\u003e– Low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7 – 0.8\u003cbr\u003e\u003cbr\u003e– Very good assimilation of fructose\u003cbr\u003e\u003cbr\u003e– Maximum initial SO2 level recommended: 75mg\/L\u003cbr\u003e\u003cbr\u003e– Very low malic acid consumption (less than 0.4 g\/L)\u003cbr\u003e\u003cbr\u003e– Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters\u003c\/div\u003e"}

Fermentis SafCide AC-4 - 5 g Sachet

Product Description
$5.95
Maximum quantity available reached.
The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

DOSAGE

– 10 to 20 g/hl for first fermentation

– 30 to 40 g/hl for prise de mousse

USAGE

For sweet and dry ciders even under difficult fermentation conditions.

SHELF LIFE

4 years from production date.

REHYDRATION PROCEDURE

Direct inoculation:

– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

– Gently stir to avoid or break clumps.

– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

With prior rehydration:

– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.

– Gently stir to avoid or break clumps.

– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

TECHNICAL CHARACTERISTICS

– Excellent settlement strength even with its sensitive to killer phenotype

– Fast kinetic

– Broad fermentation temperature spectrum: 10-30°C (50-86°F)

– Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8

– Very good assimilation of fructose

– Maximum initial SO2 level recommended: 75mg/L

– Very low malic acid consumption (less than 0.4 g/L)

– Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters